Red Meat Allergy Friendly Whole30 Bolognese over Spaghetti Squash
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Learn more →Ingredients
4 servings
For the spaghetti squash
- 1 medium spaghetti squash (about 3 lb)
See allSpaghetti Squash
Organic Spaghetti Squash
Delta Fresh Spaghetti Squash
Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash - 1 tbsp olive oil
- salt and pepper, to taste
For the Bolognese
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 stalks celery, finely diced
- 4 cloves garlic, minced
- 1 lb ground beef (80/20)
Chef's tipGround chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - ½ lb ground pork
Chef's tipGround chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C). - 2 tbsp tomato paste
- 1 can (28 oz) crushed tomatoes
- 1 cup chicken broth
- 1 tsp dried oregano
- ½ tsp dried thyme
- ¼ tsp red pepper flakes
- 1 bay leaf
- salt and pepper, to taste
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a rimmed baking sheet and roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
- 2
While the squash roasts, heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.
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